Power Breakfast Salad
Thanks to this truly amazing Rocket and Lentil Breakfast Salad you can now get a nice big bowl of fresh greens for breakfast, lunch and dinner!
Servings: 4 servings
Bring a pot of water to a boil.
As the water comes to a boil, start assembling the salad ingredients into one large salad bowl or individual serving bowls. Start with a bed of fresh arugula and follow with chopped English cucumber, tomatoes of choice, cooked and cooled beluga lentils*, avocado, almonds and/or sunflower seeds, pomegranate arils and finally, fresh herbs.
To cook the eggs, reduce heat to a simmer and carefully lower the eggs into the water. Allow the eggs to simmer for 6-8 minutes. Remove from the water and immediately run cold water over the top to stop cooking. Peel and cut in half and transfer to salad bowls.
Drizzle salad(s) with fresh lemon juice, a little olive oil and salt and pepper, to taste. Toss everything together and serve with fresh, crusty, buttered bread.
Calories: 260kcal | Carbohydrates: 19g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 188mg | Sodium: 156mg | Potassium: 858mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1615IU | Vitamin C: 45.8mg | Calcium: 133mg | Iron: 2.7mg